This is a recipe for real, honest to goodness, low carb macaroni salad. It uses Great Low Carb Bread Co.’s noodles, so each serving has just 5g net carbs.
7 cups (8oz dry) Great Low Carb Bread Co penne or rotini noodles
2 cups grape or cherry tomatoes, halved
2 cups red, orange or yellow bell peppers, (2 medium peppers), diced
1 cup cucumber (2 mini cucumbers), sliced
1 cup green bell peppers, (1 medium pepper), diced
1/2 cup scallions, (7 scallions), white and light green parts sliced
1/4 cup fresh basil, sliced thinly
1/4 cup fresh parsley, chopped
1 1/4 cup mayonnaise
6 tablespoons extra virgin olive oil
1/4 cup lemon juice or vinegar
1 clove garlic, whole
1/4 teaspoon salt
1/4 teaspoon back pepper
1. Bring a large pot of salted water to a boil. Add penne noodles and cook for 15-18 minutes until desired doneness*. Drain in a colander and cool it down with cold water. Add to a large bowl.
2. Chop the remaining ingredients for the salad and mix with the noodles. But hold back a few pieces of each vegetable and herb for a garnish.
3. Add all dressing ingredients to a blender or small food processor and process for 30 seconds until smooth.
4. Pour the dressing over the salad and mix well to coat. Sprinkle remaining herbs and vegetables on top.
*The instructions on the package say to cook them for 10 minutes, but when I made them, it took 18 minutes to get them soft enough.
**This recipe is meant to be a large amount to bring to picnics and parties, so it has 12 (1 cup) servings. But it’s easy to cut the recipe in half, or even a quarter, if you aren’t feeding a crowd.